Delia Smith Scone Based Pizza Recipe

This scone based pizza is the kind of weeknight baking that feels like a small triumph: a tender, lightly crisp “crust” made from quick scone dough, topped like your favourite pizza and baked until bubbling. The base is soft and bread-like in the middle, with a golden edge that slices cleanly and tastes wonderfully buttery. It is genuinely beginner-friendly, uses simple cupboard ingredients, and needs no yeast or proving. From start to serving, you are looking at about 30 to 35 minutes.

Ingredients

For the scone pizza base

• 250g self-raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 50g unsalted butter, cold and diced
• 150ml milk (whole or semi-skimmed), plus 1 to 2 tablespoons extra if needed
• 1 tablespoon olive oil (for greasing the tray or paper)

For the quick pizza sauce

• 5 tablespoons passata
• 1/2 teaspoon dried oregano
• 1 small garlic clove, finely grated (optional)
• Pinch of sugar (optional, helps if your passata tastes sharp)
• Black pepper, to taste

For the topping

• 150g mozzarella, grated or torn and well-drained
• 30g cheddar, grated (optional, for extra colour and flavour)
• 50g pepperoni, ham, or cooked chicken (optional)
• 60g mushrooms or peppers, thinly sliced (optional)
• 1 tablespoon grated Parmesan or a few basil leaves, to finish (optional)

How to Make Delia Smith Scone Based Pizza Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Put a large baking tray in the oven while it heats so the base starts crisping the moment it goes in. Place a shelf in the middle of the oven for even baking and good colour on top.
• Mix the dry ingredients: In a large bowl, stir together the self-raising flour, baking powder, and salt. This quick mix helps the raising agent distribute evenly so the base bakes level.
• Rub in the butter: Add the cold diced butter and rub it into the flour with your fingertips until it looks like fine breadcrumbs. Work lightly and quickly so the butter stays cool, which keeps the base tender rather than heavy.
• Bring it into a dough: Pour in the milk and mix with a table knife, then use your hands to bring it together into a soft dough. If it looks dry or crumbly, add 1 tablespoon of milk at a time. The dough should feel soft but not sticky.
• Shape the base: Carefully remove the hot tray from the oven. Lightly oil it (or use baking paper brushed with oil). Press the dough into a round about 22 to 23cm wide and roughly 1 to 1.5cm thick. If the dough resists, let it rest for 2 minutes, then press again.
• Par-bake for a sturdier crust: Bake the plain base for 6 to 8 minutes, just until the surface looks set and barely starting to colour. This step helps prevent sogginess once you add sauce and cheese.
• Mix and spread the sauce: Stir the passata with oregano, garlic (if using), sugar (if using), and a little black pepper. Spread it over the warm base, leaving a small border around the edge.
• Add cheese and toppings: Scatter over the mozzarella (and cheddar if using), then add your toppings in a thin, even layer. Keep toppings fairly light so the centre bakes through and the base stays tender.
• Bake until bubbling: Return to the oven for 8 to 12 minutes, until the cheese is melted and bubbling and the edges are golden. If your toppings look done but you want more colour, give it 1 to 2 minutes under the grill, watching closely.
• Cool, slice, and finish: Let the pizza rest for 2 minutes so the cheese settles, then slice. Finish with Parmesan or basil if you like, and serve while hot.

Tips

Why is my scone pizza base tough?

Toughness usually comes from overworking the dough or adding too much flour while shaping. Mix just until it comes together, handle it lightly, and press it out rather than kneading.

How do I stop the middle from turning soggy?

Par-bake the base, keep sauce fairly thick (passata is ideal), and drain mozzarella well. Also avoid piling on watery vegetables unless you have sautéed them first.

How do I get a crispier bottom?

Preheat the tray and build the base directly on it (or on oiled baking paper on the hot tray). A thinner base, closer to 1cm, also bakes crisper.

Can I make the scone dough ahead?

You can mix the dry ingredients and rub in the butter ahead of time, then keep it chilled. Add the milk just before baking for the best rise and lightest texture.

Serving Suggestions

• A simple green salad with a sharp vinaigrette
• Tomato soup for an easy “pizza and soup” supper
• Crunchy coleslaw or grated carrot salad
• Olives and roasted peppers on the side for a pizza night platter

Storage

Room temperature

Best eaten fresh. If you have leftovers and your kitchen is cool, keep slices tightly wrapped for up to 6 hours, then refrigerate.

Refrigerator

Store in an airtight container for up to 2 days. Reheat on a hot tray at 200°C (180°C fan) for 6 to 8 minutes to re-crisp the base, or warm in a dry frying pan over medium-low heat with a lid.

Freezing

Freeze cooled slices in a single layer until firm, then transfer to a freezer bag with baking paper between layers. Freeze for up to 2 months. Reheat from frozen on a baking tray at 200°C (180°C fan) for 10 to 14 minutes, until piping hot and the cheese has melted again.

Nutrition

• Calories: 560 kcal
• Carbohydrates: 55 g
• Protein: 24 g
• Fat: 27 g
• Saturated Fat: 14 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands and toppings you use.

FAQs

Delia Smith Scone Based Pizza Recipe

0.0 from 0 votes

Course: MainCuisine: BritishDifficulty: Easy

Servings

4

slices

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

560

kcal

30

minutes

Quick, no-yeast scone dough pressed into a pizza base, topped with passata, mozzarella and your favourite toppings. Soft, tender in the middle with crisp golden edges.

Ingredients

• 250g self-raising flour

• 1 tsp baking powder

• 1/2 tsp fine salt

• 50g unsalted butter, cold and diced

• 150ml milk (whole or semi-skimmed), plus extra if needed

• 1 tbsp olive oil (for greasing)

• 5 tbsp passata

• 1/2 tsp dried oregano

• 1 small garlic clove, finely grated (optional)

• Pinch of sugar (optional)

• Freshly ground black pepper

• 150g mozzarella, grated or torn and well-drained

• 30g cheddar, grated (optional, for extra colour)

• 50g pepperoni or ham, sliced (optional)

• 60g mushrooms or peppers, thinly sliced (optional)

• 1 tbsp grated Parmesan or basil leaves to finish (optional)

Directions

• Preheat the oven to 220°C (200°C fan). Heat a baking tray inside.
• Rub butter into flour, baking powder and salt, then mix in milk to make a soft dough.
• Press dough into a 22 to 23cm round. Par-bake on the hot tray for 6 to 8 minutes.
• Mix passata with oregano (and garlic if using). Spread over the base.
• Top with mozzarella and your chosen toppings.
• Bake 8 to 12 minutes until golden at the edges and bubbling on top.
• Cool 2 minutes, slice, and finish with Parmesan or basil if you like.

Notes

• Keep the butter cold for the lightest, most tender scone base.
• Par-baking helps prevent a soggy centre once the sauce goes on.
• Drain mozzarella well to avoid excess moisture on top.